The Rosie Show Sticky Buns
Indulge in the irresistible decadence of "The Rosie Show Sticky Buns," a recipe guaranteed to impress with its rich caramel topping and pillowy, cinnamon-swirled dough. Perfect for breakfast, brunch, or an indulgent treat, these sticky buns combine fluffy homemade yeast dough with a gooey, buttery brown sugar topping, complemented by optional crunchy pecans or walnuts for added texture. The secret lies in the from-scratch caramel base, which bubbles to perfection and cascades over the buns when inverted, ensuring every bite is melt-in-your-mouth delicious. With just 30 minutes of prep and easy-to-follow steps, this recipe transforms your kitchen into a bakery, leaving you with warm, buttery buns that are as photogenic as they are scrumptious. Perfect for feeding a crowd, these sticky buns are best served fresh from the oven and are destined to be a favorite at any gathering!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 0.25 cup Granulated sugar
- 8 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 Large eggs
- 1 cup Brown sugar (for filling)
- 1 tablespoon Ground cinnamon
- 6 tablespoons Unsalted butter (melted, for filling)
- 1 cup Brown sugar (for topping)
- 6 tablespoons Unsalted butter (for topping)
- 0.25 cup Heavy cream
- 0.5 cup Chopped pecans or walnuts (optional, for topping)
Instructions
In a small saucepan, warm the milk over low heat until lukewarm (approximately 110°F). Remove from heat and stir in the granulated sugar until dissolved.
Add 4 tablespoons of butter to the warm milk mixture, stirring until melted. Sprinkle the active dry yeast on top and let sit for 5 minutes until the yeast foams.
In a large mixing bowl, combine 3 1/2 cups of flour and the salt. Add the milk mixture and crack in the eggs. Stir until a soft dough begins to form, then knead by hand or with a dough hook for about 5-7 minutes, adding the remaining flour as necessary until the dough is smooth and slightly sticky.
Coat a clean bowl with a bit of oil and place the dough into the bowl. Cover with a damp towel and let rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size.
To make the caramel topping, combine the brown sugar, butter, and heavy cream in a small saucepan over medium heat. Stir until the mixture is smooth and bubbling slightly. Pour the mixture evenly into a greased 9x13-inch baking dish and sprinkle with nuts if using.
Turn the risen dough out onto a floured surface and roll it out into a large rectangle, approximately 16x12 inches.
Brush the melted butter for the filling over the surface of the dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal pieces and place them cut-side down into the prepared baking dish with the caramel topping.
Cover the dish and let the rolls rise for another 30-45 minutes, or until puffy.
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until golden brown and cooked through.
Remove the dish from the oven and let the sticky buns cool for 5 minutes. Carefully invert the baking dish onto a large serving platter to release the buns and the caramel topping.
Serve warm and enjoy the gooey decadence of your homemade sticky buns!
Nutrition Facts
Calories |
6695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.0 g | 408% | |
| Saturated Fat | 168.1 g | 840% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 2743 mg | 119% | |
| Total Carbohydrate | 915.3 g | 333% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 531.3 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 946 mg | 73% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 2086 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
